Express barbeque with offset heat distributor and method of using same

ABSTRACT

An express barbeque for cooking food includes a housing including a base and a lid with a cooking chamber therein. A grill is positionable in the base to support the food, with a food splatter area defined about the grill. Heat distributors are positioned about the cooking chamber offset laterally from the food splatter area. Each of the heat distributors includes a perforated pipe and a corresponding heat diverter. Each of the perforated pipes is shaped to receive heat from a heat source, and each has the corresponding heat diverter positioned thereabout to pass the heat from the perforated pipe through the cooking chamber whereby cooking of the food is facilitated. A cooking drawer may be slidably retractable from the housing. The cooking drawer may include the upper grill and a lower drip tray. The lower drip tray is connected below the grill to catch drippings therefrom.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims the benefit of U.S. Provisional Application No.62/510,366, which was filed on May 24, 2017; U.S. ProvisionalApplication No. 62/525,443, which was filed on Jun. 27, 2017; and U.S.Provisional Application No. 62/575,914, which was filed on Oct. 23,2017, the entire contents of which is hereby incorporated by referenceherein.

BACKGROUND

The present disclosure relates generally to cooking technology. Morespecifically, the present disclosure relates to cooking devices, such asbarbeques, for cooking food products.

Cooking devices have been developed to facilitate preparation of foodfor consumption. Such cooking devices typically include a heating sourceto apply heat to the raw food and convert the raw food into cooked food.Such cooking devices may include or be connected to fuel or powersources capable of generating the heat needed to cook the food.

Some cooking devices are barbeques that use a flame as the heatingsource to cook the food. These barbeques have grills to hold the foodover the flame. The flame can be generated from a bed of charcoal litusing charcoal fluid. The flame can be positioned under the grill sothat the flames generate the heat from underneath the food. The food isrotated during the heating to allow the flame to apply heat to allsides.

Various devices have been developed for barbequing. Examples of barbequedevices are provided in U.S. Pat. No. 6,557,545, U.S. Ser. No.10/521,1027, U.S. Ser. No. 10/509,7817, US20170164787, US20110120442,US20100275898, US20100083846, US20020062742, U.S. Pat. No. 6,038,965,U.S. Pat. No. 5,341,793, US20130152083, US20130125766, US20130108750,U.S. Pat. No. 9,839,323, U.S. Pat. No. 8,347,442, and U.S. Pat. No.6,827,076, the entire contents of which are hereby incorporated byreference herein.

Despite advancements in the cooking technology, there remains a need forproviding barbeques capable of efficiently and safely cooking highquality foods. The present disclosure is intended to provide such need.

SUMMARY

In one aspect, the disclosure relates to an express barbeque for cookingfood, comprising a housing, a grill and heat distributors. The housingcomprises a base and a lid with a cooking chamber defined therein. Thebase has a front and a rear with sides therebetween. The grill ispositionable in the base to support the food. A food splatter areadefined about the grill. The heat distributors are positioned about thecooking chamber offset laterally from the food splatter area. Each ofthe heat distributors comprises a perforated pipe and a correspondingheat diverter. Each of the perforated pipes is shaped to receive heatfrom a heat source and having the corresponding heat diverter positionedthereabout to pass the heat from the perforated pipe through the cookingchamber whereby cooking of the food is facilitated.

The express barbeque may further comprise a cooking drawer slidablypositionable in the housing, the cooking drawer comprising the grill anda drip tray. The grill may be connected a distance above the drip trayby spaced apart front and rear walls.

The perforated pipes are positioned along the sides of the base; alongthe front, rear, and/or sides of the base; and/or extend laterally fromthe base above, below, and/or between portions of the grill.

The heat distributors comprise a lid heat diverter, an upper pipe heatdiverter, a lower pipe heat diverter, and a lateral heat diverter. Theheat diverters have a sidewall with a heat channel therethrough. Theheat diverters have an inlet positionable about perforations in theperforated pipe and an outlet a distance from the inlet. At least one ofthe lid and the drawer comprises a net positionable about the grill. Thebase has a drip outlet and wherein the express barbeque furthercomprises a drip receptacle in fluid communication with the drip outlet.

The housing may comprise multiple bases and a dividing wall separatingthe multiple bases. The Each of the multiple bases may have the sameheat distributors or the different heat distributors. The expressbarbeque may further comprise a charcoal tray positioned in the base.The grill may comprise grill portions with a grill space therebetween,the charcoal tray may be positioned below the grill space, and the lidmay comprise a charcoal divider separating the charcoal tray when thelid is in the closed position.

In another aspect the disclosure relates to an express barbeque forcooking food, comprising a housing, a cooking drawer, and heatdistributors. The housing comprise a base and a lid with a cookingchamber defined therein. The cooking drawer is slidably retractable fromthe housing, and comprises an upper grill and a lower drip tray. Thelower drip tray is connected below the upper grill to catch drippingstherefrom. The heat distributors are positioned about the cookingchamber. Each of the heat distributors comprises a perforated pipeshaped to receive heat from a heat source and a heat diverter positionedabout the perforated pipe to pass the heat from the perforated pipethrough the cooking chamber whereby cooking of the food is facilitated.

The cooking drawer is slidably positionable about the housing throughthe front of the base. The front of the base is positioned between afront wall and a rear wall of the cooking drawer. The cooking chamberremains sealed when the cooking drawer is in an open or closed position.The perforated pipes may be in fluid communication with each other orare independently connected to the heat source. The perforated pipes maybe adjustably positioned about the base.

Finally, in another aspect, the disclosure relates to a method ofassembling an express, comprising: providing a housing with a cookingchamber therein; placing a grill in a housing, the grill having a foodsplatter area thereabout; and placing a heat distributor in the housinga distance laterally offset from a splatter area, the placing comprisingpositioning perforated pipes within the cooking chamber and a heatdiverter about the perforated pipe for passing heat from a heat sourcethrough the cooking chamber. The method further comprises slidablypositioning a cooking drawer about the housing and placing the grill inthe drawer such that the grill is retractable from the housing whilekeeping the cooking chamber closed.

BRIEF DESCRIPTION OF THE DRAWINGS

So that the features herein can be understood in detail, a moreparticular description may be had by reference to the embodimentsthereof that are illustrated in the appended drawings. It is to benoted, however, that the examples illustrated are not to be consideredlimiting of its scope. The figures are not necessarily to scale andcertain features and certain views of the figures may be shownexaggerated in scale or in schematic in the interest of clarity andconciseness.

FIGS. 1A-1C are schematic diagrams depicting of various configurationsof an express barbeque (BBQ).

FIG. 2 is a schematic diagram of an example housing for the express BBQ.

FIGS. 3A and 3B are schematic diagrams of an example grill drawer forthe express BBQ.

FIG. 4 is a schematic diagram depicting an example lid for the expressBBQ.

FIGS. 5A-5E are schematic diagrams depicting various configurations ofheat distributors for the express BBQ.

FIG. 6 is a schematic diagram depicting various positions of the heatdistributors.

FIGS. 7A-7K are schematic diagrams depicting various examples theexpress BBQs.

FIGS. 8A-8B are schematic diagrams depicting an example multi expressBBQs.

FIGS. 9A-9B are schematic diagrams depicting an example charcoal expressBBQ.

FIGS. 10A-10B is a schematic diagrams depicting views of an examplecombination express BBQ.

DETAILED DESCRIPTION

In the following description, numerous details are set forth to providean understanding of the present disclosure. However, it will beunderstood by those skilled in the art that the present disclosure maybe practiced without these details and that numerous variations ormodifications from the described embodiments are possible.

The present disclosure relates to a express BBQ for cooking food. Theexpress BBQ has a housing, a drawer, and heat distributors. The housingdefines a cooking chamber with the drawer and the heat distributorspositioned therein. The drawer is insertable into the housing andincludes a multi-level (e.g., two level) structure including a grill(food rack) for supporting the food and a drip tray connected below thefood rack that are removable from the housing together. The housing andthe drawer may be shaped such that the housing remains sealed to retainheat in the cooking chamber as the drawer is opened to access the grilland the drip tray.

The heat distributors may be positioned along the housing a distancefrom (e.g., offset from) a splatter area where splatter, drippings,fluids, particles and/or portions of the food may be released. Thepositioning of the heat distributors may be used to provide asplatter-free and smoke-free cooking configuration. The heat distributorincludes perforated pipes and heat diverters. The perforated pipes arepositioned about the housing to pass heat from a heat source into thehousing. The heat diverters are positioned about the perforations todirect heat exiting the perforations through the housing.

The position of the heat diverters may allow for a “top and bottom heat(fire) system”. The heat distributor may circulate the heat through thehousing and around the food for even distribution and/or faster cooking.The position of the heat diverters may be at a location away from thefood, thereby preventing the food from contacting, splattering, and/orreleasing food drippings (e.g., juice, water, grease, etc.) onto theheat diverters. This position may provide “smoke free” (or resistant)capabilities. These smoke free capabilities may also be provided by anenclosed cooking chamber within the housing, a net (or mesh) positionedabout (e.g., above and/or below) the food, and a dripping tray below thefood that may be provided with water or aluminum to enable the drippingsto evaporate and disappear.

The express BBQ may be provided with various options and/orconfigurations that may facilitate the cooking process. For example, thepositioning of the heat distributors about the cooking chamber (e.g.,above and below the grill) may be used to distribute heat that surroundsthe food, thereby providing faster cooking and/or eliminating the needto turn (flip) the food during cooking. Flip-less (or no flip ornon-flip) means that there is no need to rotate or flip the food becauseit cooks from both sides simultaneously. By eliminating the requirementthat the food be flipped during cooking, the express BBQ may be used ina flip-less cooking operation. The express BBQ may be of a small sizeand/or usable in homes, apartments, or other facilities. The cookingchamber may be isolated so that users are not exposed to the food,drippings, splatter, smoke, heat, hot parts, and/or other items withinthe cooking chamber.

The express BBQ may be provided with various options and features. Forexample, the express BBQ may include one or more of the followingfeatures: a lid (top cover) to distribute the heat on top of the food,upper and lower nets to apply grid lines and/or to isolate food fromheat distributors (e.g., pipes), a disposal channel at an angle todirect waste (e.g., the drippings) from the drawer and out of thecooking chamber when the drawer is in any position (e.g., within orretracted from the housing), a drawer with a grill (food tray) closablein the housing to cook evenly, a retractable drawer that is secured tothe housing, an enclosed cooking chamber that stays closed and securesheat inside even when the grill moves to an open position to access thefood, a drawer with a grill and integral dripping tray below the grillto collect drippings, double controlled heat system with upper and lowerheating chambers independently configurable and/or controllable, heatdiverters on the pipes to direct the heat for even and/or selectivedistribution, a heat chamber with heat (fire) isolated therein away fromusers, heat distributors positioned a distance (e.g., 2 inches) from awall of the housing away from food, a housing with an enclosed cookingchamber to keep heat from exiting when the drawer opens and closes, agrill located on the drawer in the housing in a concentrated areasurrounded by the heat diverters, an upper net positioned above the foodto direct and distribute heat evenly to the food, lower pipes in abottom portion of the cooking chamber along the wall of the housing to aside of the food (offset), heat distributors positioned closer to thefood to decrease cooking time, cooking chamber and heat diverters sizedto provide efficient cooking, a lid with a lid heat diverter to redirectheat and prevent heat in upper portion of the housing from burning thefood.

“Express” as used herein refers to the enhanced cooking functions of theBBQ, such as increasing cooking speed by distributing heat through thecooking chamber, configuring cooking chamber size and/or heatdistribution to the food (e.g., size, amount, type, etc.), isolatingheat within the cooking chamber, configuring heat distribution fordirecting heat about desired portions of the cooking chamber, offsettingheat distributors about the food to facilitate cooking (e.g., fastercooking time) and/or cleanup (e.g., less splatter mess), cooking withoutrequiring flipping, avoiding splatter onto heat distributors, retainingmoisture within the food, enhancing the quality of the food (e.g.,tenderness, moisture, isolated from contamination), etc. The express BBQmay have, for example, one or more of the cooking functions, amongothers: flip-less (no turning) of the food during cooking, express(e.g., high speed) cooking, splatter-free and/or smoke-free cooking, asealed cooking chamber, a retractable drawer, a drip tray, removablecomponents (e.g., for cleaning), easy cleaning, adjustable heatingand/or cooking levels, configurable cooking chambers (e.g., one or moreheating chambers), separable cooking chambers for isolated cooking(e.g., reduced size for cleaning, reduced fuel use, separate chambersfor different foods, etc.), optional lid/door, adjustable height cookinglevels, isolated and/or sealed cooking chamber during cooking and/orwhen food is accessed; drain and/or drain channel, heat source options(e.g., gas, propane, coals, electrical, infrared, etc.), modular and/orreplaceable components, various pipe placement, a lid net, mobility,smoke prevention and/or containment, no requirement to flip duringcooking, fast cooking time (e.g., about 7 min for foods), reduced smoke,enclosed chamber with internal cooking drawer and tray, cleaning trayfor waste, and connected dual drawer with integrated cooking and wastetray, enhanced taste and quality of cooked foods, retained moisture incooked foods, reduced fuel due to reduced cooking time, retractable doorwhile cooking chamber remains closed, isolation of heat within cookingchamber when door is open, enhanced safety with enclosed chamber evenwhen drawer retracted to access food, etc.

Configurations of the Express BBQ

FIGS. 1A-1C show an example express BBQ 100 a, b, c. Each of the expressBBQs 100 a, b, c includes a housing 101 a, b, a drawer 102 a, b, andheat distributors 104 a, b. For clarity, the heat distributors 104 a, bare not shown in FIG. 1C, but may optionally be provided. The housings101 a, b, c includes a base 106 a, b with a lid 108 a, b. The lid 108 a,b is pivotally connected to the base 106 a, b to define a cookingchamber 110 therein. FIG. 1A shows the express BBQ 100 a with the lid108 a open and the drawer 102 a closed. FIG. 1B shows the express BBQ100 b with the lid 108 a closed and the drawer 102 a closed. FIG. 1Cshows the express BBQ 100 c with the lid 108 b closed and the drawer 102b open.

Referring first to FIGS. 1A-1B, the drawer 102 a is slidably positionedin an opening 112 in the base 106 a as indicated by the arrows. Thedrawer 102 a includes a grill 114 supported above a drip tray 116. Thegrill 114 may be a conventional grill (or net) having metal rods (orwires or other structures) 118 capable of supporting food 120 thereon.The grill 114 may support a variety of foods, such as meat, vegetables,breads, and combinations thereof, etc. The rods 118 may be spaced aparta distance sufficient to support the food 120 during cooking, andsufficient to allow moisture to drop from the food 120 during cooking. Asplatter area 121 may extend about the grill 114 where drippings (e.g.,splatter, drippings, fluids, particles, etc.) emitted from the food 120during cooking may fall. Various configurations of the grill 114 may beprovided having uniformly spaced rods, or spaces defined betweensections of the grill 114 as is described further herein.

The drip tray 116 is positioned below the grill 114 to capture drippings(e.g., moisture, splatter, water, and/or particles) released from thefood 120 during cooking as schematically shown in FIG. 1B. The drip tray116 may be a metal or metal lined surface shaped to receive thedrippings. Optionally, the drip tray 116 may be lined with foil or othermaterial to capture the drippings. The drip tray 116 may also be filledwith water to evaporate the drippings.

The grill 114 and the drip tray 116 may be connected together byvertical supports, such as front and rear panels 124 a, b to support thegrill 114 a distance above the drip tray 116. Optionally, the verticalsupports 122 may include vertical beams 222 connected between the grill114 and the drip tray 116. The front panel 124 a may be used to closethe opening 112 of the base 106 a during cooking. The rear panel 124 bmay be used to close the cooking chamber 110 when the drawer 102 a ispulled out to an open position as is described more fully herein.

The heat distributors 104 a, b are positioned about the housing 101 a topass heat from a heat source 126 into the cooking chamber 110. The heatsource 126 may be any heat source capable of generating heat, such aspropane, gas, fire, electricity, infrared, etc. The heat from the heatsource 126 may be passed to the heat distributor 104 a, b via flowlineswith or without valves. As shown, the heat distributor 104 a, b includesperforated pipes 128 and heat diverters 130 a, b positioned in the base106 a. The perforated pipes 128 are coupled to the flowlines and shapedto receive the heat from the heat source 126. The perforated pipes 128are positioned about the grill 114 to pass the heat into the cookingchamber 110 as indicated by the arrows.

In the example of FIG. 1A, the perforated pipes 128 are positioned in anupper portion of the cooking chamber 110 above the grill 114. The upperheat distributors 104 also include upper heat diverters 130 a positionedabout the perforations in the perforated pipes 128 to define a pathwayto direct the heat through the cooking chamber 110. The upper heatdiverters 130 a may be, for example, flat metal portions positioned atan angle about the perforated pipes 128 to define a tapered outlet forreleasing heat into the cooking chamber 110. The tapered outlet isdirected upwards into the lid 108 a of the housing 101 a therebydirecting the heat above the food 120 as is described further herein.

In the example of FIG. 1B, the perforated pipes 128 are positioned in alower portion of the cooking chamber 110 below the grill 114. Theselower heat diverters 130 b are positioned about the perforations in theperforated pipes 128 to define a pathway to direct the heat through thecooking chamber 110. The lower heat diverters 130 b may be, for examplewooden and/or metal beams positioned along a side of the base 106 abelow the grill 114 to define a barrier to redirect heat from theperforations into the cooking chamber 110. The barrier is positioned toredirect heat below the grill 114 thereby directing the heat below thefood 120. Optionally, the upper heat diverter 130 a may also bepositioned about the perforated pipes 128 of the lower heat diverter 130b as is described more fully herein.

In the version of FIG. 1C, the housing 101 b has a front 124 c on afront side thereof that is positioned between the front and rear panels124 a, b of the drawer 102 c. The drawer 102 c has horizontal supports222 that extend through the front 124 c with the front and rear panels124 a, b connected to the horizontal beams on either side of the front124 c. The drawer 102 c is slidably positionable about the front 124 csuch that, when the drawer 102 b is opened, the cooking chamber 110remains closed to restrict heat and/or steam from releasing fromexiting. As also shown in this version, the lid 101 b has a differentshape including a flat top with a front portion that extends over aportion of the front side of the base 106 b as is described furtherherein.

While FIGS. 1A-1C show example configurations of the express BBQ 100 a,b and its components, other variations of the express BBQ may beprovided as described further herein. While certain shapes, sizes,arrangements, and/or configurations of the express BBQ is depictedherein, it will be appreciated that variations may be provided. Forexample, various components of the BBQ grill described herein may becombined in various arrangements about the express BBQ. In anotherexample, the BBQ and/or its components may have various shapes and/orsizes and is not limited to the shapes and/or dimensions depicted. Theexamples shown and/or described are not intended to be limiting examplesand variations may be provided.

FIG. 2 shows an example housing 201 usable with the express BBQ 100 c.The housing includes the lid 108 b and the base 106 b. The lid 108 b inthis example is hingedly connected to the base 106 b to define thecooking chamber 110 therein. The lid 108 b has a top portion with afront overhang to cover a top portion of the base 106 b. A handle 325 isprovided to assist in lifting the lid 108 b.

The base 106 b is a box-shaped member with an open top and a partiallyopen front. The base 106 b has a back vent 226 to release heat, and thelower heat diverters 130 b are positioned along an inner surface of thebase 106 b. The base 106 b is also provided with drawer supports 232(e.g., rails) to slidingly receive the drawer 102 (FIG. 3). A dripchannel 234 with a drip outlet 235 leading to receptacle 236 is providedalong a bottom of the base 106 b to receive drippings from cooked food.

In this version, the opening 112 of FIGS. 1A and 1B has been replacedwith the front 124 c having openings 225 to receive portions of thedrawer 102 b as described further herein. Other optional features may beprovided, such as legs 238 a, a canister clamp 238 b to support a tank(e.g., propane tank), a support arm 238 c for receivingly supportingflowlines from the heat source 126 and supporting control knobs forvarying the heat. Other features not shown may be provided, such aswheels, locks, lid supports, etc.

FIGS. 3A-3B show example configurations of the drawers 102 a, b. Thedrawers 102 a, b may include the grill 114, the drip tray 116, the frontpanel 124 a, and the rear panel 124 b. The drawer 102 a includes ahandle 325 and a drawer outlet 327 aligned with the drip channel 234(FIG. 2) to pass drippings from the drip tray 116. As the drawer 102 aslides between an opened and closed position, the drawer outlet 327remains in a position along the drip channel 234 to pass drippings tothe drip channel 234.

FIG. 3B shows an example drawer 102 b usable with the closed base 106 bof FIG. 2. In this example, the drawer 102 b has horizontal supports(beams) 222 secured between the front and rear panels 124 a, b. Thehorizontal supports 222 are receivingly positionable in the openings 225of the base 106 b (FIG. 1C). The drawer 102 b is positionable in thebase 106 b with the front panel 124 a on one side of the front 124 c andthe rear panel 124 b positioned on the other side of the front 124 c.

As shown in FIGS. 1C, 2, and 3B, the horizontal supports 222 may extendthrough the front 124 c to connect the front and rear panels 124 a. Inthis configuration, as the drawer 102 is pulled to the open position toaccess the grill 114, the front panel 124 a moves away from the front124 c and the rear panel 124 b moves toward an opposite side of thefront 124 c.

The drawer 102 b may be provided with other features, such as rails 332and a net (mesh) 338. The drawer 102 b also has drawer rails (orsliders) 332 positioned along the horizontal supports 222. The rails 332may be positioned along the horizontal supports 222 and slidingly and/ormatingly engage the drawer supports 232 (FIG. 2) to provide slidingdrawer movement therebetween. The net 338 is positioned in the drip tray116 of the drawer 102 b. As also shown in this version, the grill 116may have various shapes or configurations.

FIG. 4 shows a detailed view of an example lid 408. The lid 408 is shownas having a cuboid shape with the handle 325 on a front portion thereof.The lid 408 is hingedly connected to the base 406, but may be connectedby other means. A lid support 436, such as a slider or a hydraulic lift,may be provided to facilitate lifting of the lid and/or supporting thelid 408 in the open position.

As shown in this view, the lid 408 may be provided with a lid heatdistributor 430 positioned on an inner surface of the lid 408. The heatdistributor 430 may be fixedly or removably fastened to the lid 408using various means, such as welding, connectors (e.g., bolts), etc. Thelid heat distributor 430 may be a metal surface shaped to engage theupper heat diverter 130 a in the base 406 (which may be the base 106 a,106 b, or other base). The lid heat distributor 430 may also have acurved portion between the curved ends to facilitate heat flow asdescribed further herein.

As also shown in this view, the lid 408 may be provided with a net 438.The net 438 is shown connected to the lid heat distributor 430 byconnectors 431. The net 438 may be fixedly and/or removably connected tothe lid 408 and/or the heat distributor 430. The net 438 may beadjustably positioned above the grill 114 to engage the food 120. Thenet 438 may be, for example, a metal sheet with openings to allow airflow therethrough. The net 438 may have openings of various shapes andsizes, such as a grid or perforated pattern.

As shown by the pattern depicted, the net 438 may be a metal materialengageable with the food to apply grill lines to the food 120. The net438 may have various patterns and/or dimensions for applying desiredpressure and/or heat to the food 120. Optionally, the pressure may besufficient to compress the food and/or release fluids therefrom. Also,the net 438 may have sufficient openings to allow heat flow whileprotecting the food from exposure to too much heat, thereby preventingburning of the food.

FIGS. 5A-5E depict example configurations of the heat distributors 504a-e. In each of these examples, heat is passed through perforated pipes128 as indicated by the arrows. The various heat diverters 530 a-e steerheat exiting the perforated pipes 128 in a desired direction tocirculate heat through the cooking chamber 110. The pipe 128 may be atubular member, such as a metal or heat tolerant conduit positionable inthe cooking chamber 110 and capable of passing heat from the heat sourcetherethrough.

The heat distributor 504 a of FIG. 5A is similar to the upper heatdistributor 104 a of FIG. 1A with the perforated pipe 128 positionedalong a wall of the base 106 and the perforations pointed upwards. Asshown in this view, the heat distributor 504 a includes a pair of metalplates 540 connected together at an angle to form the heat diverter 130a. The metal plates 540 may be joined by side pieces or connectors. Themetal plates 540 are positioned about the perforated pipe 128 and shapedto define a nozzle for directing the heat through the cooking chamber. Abottom inlet defined between the metal plates 540 is positioned aboutthe perforations in the perforated pipe 128 to receive the heattherethrough. The metal plates 540 are tapered to define a narrow outleta distance from the perforated pipe 128 to release the heat therethroughas indicated by the arrows.

The heat distributor 504 b of FIG. 5B includes the heat distributor 430of FIG. 4 and the heat distributor 504 a of FIG. 5A which distributesheat to an upper portion of the cooking chamber 110 (FIG. 1A). The heatdistributor 430 is shown with the curved edges positioned along an outersurface of the metal plates 540 of the heat distributor 504 a. The lidheat distributor 430 has ends that are curved to slidingly engage theangled portions of the upper heat diverter 130 a when the lid is closedas indicated by the curved arrows. The metal of the lid heat distributor430 may be thin and bendable to conform to the upper heat diverter 130 afor slidingly engagement therewith. Heat exiting the heat distributor504 a passes along a bottom surface of the heat distributor 430 and iscirculated through an upper portion of the base 106 a. This provides adirect flow of heat above the grill 114 and over the food 120.

The heat distributor 504 c of FIG. 5C is similar to the lower heatdiverter 130 b of FIG. 1B which distributes heat to a lower portion ofthe cooking chamber 110. As shown in this view, the heat distributor 504b includes the lower heat diverter 130 b positioned above the perforatedpipe 128 along a wall of the base 106 a. The perforated pipe 128 ispositioned below the lower heat diverter 130 b with the centralperforations pointed inward towards a center of the base 106 a. Theupper heat diverter 130 a is positioned about the perforated pipe 128.In this case, the upper heat diverter 130 a is positioned horizontallyin alignment with the perforations of the perforated pipe 128 to directheat towards the center of the base 106 a as indicated by the arrows.

The heat distributor 504 d of FIG. 5D is similar to the lower heatdiverter 130 b of FIG. 5C, except with the ability to distribute heat toupper and lower portions of the cooking chamber 110. In this case, aportion of the heat diverter 130 b acts as a barrier blocking upwardflow of the heat, thereby redirecting the heat to pass towards a centerof the base 106 a. As heat exits the perforated pipe 128, the heat ispushed out towards the center of a lower portion of the base 106 a andrises towards the heat diverter 130 b. This version operates similar tothe heat diverter 130 b which allows heat to pass from the centralperforations towards the center of the lower portion of the base 106 a.

This version also allows heat from the heat diverter 130 b′ to pass fromthe upper perforations of the perforated pipe 128′ through the heatpassage 542 and towards an upper portion of the base 106 a. Anadditional heat passage 542 is provided through the heat diverter 130 b′to define a modified lower heat diverter 130 b. The perforated pipe 128has also been provided with an additional set of perforations along atop of the perforated pipe 128, thereby defining a modified perforatedpipe 128′. Heat from the upper perforations passes through the passage542 and to the upper portion of the cooking chamber 110. The heatdistributor 130 a may also be provided about the perforations on theside of the perforated pipe 128′ as needed.

The heat distributor 504 e of FIG. 5E includes modified perforated pipes128″ positionable about the drawer 102 a, b to distribute heat throughupper and lower portions of the cooking chamber 110 and in bothdirections as indicated by the arrows (FIGS. 1A-1C). A vertical portionof the perforated pipe 128″ may be positioned vertically along a wall ofthe base 106 a, b. The vertical portion may be positioned along the wallof the base 106 a, b in a desired location for distributing heat indesired areas.

A lateral portion of the perforated pipe 128″ may extend a distance fromthe wall the base 106 a, b. The position and distance of the lateralportion may be selected to extend the heat distribution to desired areasin the cooking chamber 110. For example, it may be desired to place theperforated pipes 128″ between portions of the grill 114 with the food120 to prevent contact with the food 120 and/or to prevent drippingsfrom dropping onto the pipe (which may cause smoke). A heat diverter,such as the heat diverter 130 a of FIG. 5A, may be positioned about thepipe 128″ to direct heat from the perforations as indicated by thearrows.

FIG. 6 shows examples of placement of the perforated pipes 128, 128′,128″ about the grill 114. As shown in this view, one or more perforatedpipes may be placed about the grill 114 as desired to facilitatecooking. As also shown in this view, the grill 114 may have variousconfigurations, such as one or more cooking sections with or without oneor more perforated pipes 128, 128′, 128″ positioned thereabout.

While not shown, one or more of the heat diverters 130 a-c may be usedwith one or more of the perforated pipes 128, 128′, 128″. Using variouscombinations of the heat diverters 130 a-c and/or perforated pipes 128,128′, 128″, various configurations of one or more of the heatdistributors (e.g., 430, 540 a-e) may be positioned about the grill 114,drawer 102 a, b, and/or cooking chamber 110 a, b.

The perforated pipes 128, 128′, 128″ and/or heat diverters 130 a-c maybe positioned along a wall of the base 106 a offset from the grill 114′to avoid the splatter area 121, and a distance from the grill 114′sufficient to apply a desired amount of heat to the food 120 thereon. Inan example (not intended to be limiting), the upper heat distributor 540a (FIG. 5A) may be positioned a distance D1 (e.g., about 7 cm) above thegrill 114, the lower heat distributor 540 c, d (FIGS. 5C and 5D) may bepositioned a distance D1 (e.g., about 7 cm) below the grill 114, and theheat distributor 540 e may be positioned a distance D1 (e.g., about 7cm) above and below the grill.

Examples of the Express BBQ (Designs 1-8)

Examples of the express BBQ are provided to show the expresscapabilities, including capabilities which allow cooking with no need torotate or flip the food because it cooks from both sides simultaneouslyusing a “top and bottom heat system”. These configurations also seek toprovide “faster cooking time” at a reduction in time with a range ofcooking time (e.g., from about 3 to about 10 minutes for foods) toincrease cooking speeds to be faster than conventional barbequeproducts.

These configurations also seek to provide “smoke free” cooking to reducethe smoke by from about 70 to about 90% (and in some cases no smoke atall) due to the distribution of heat by the housing (e.g., frame andlid) designs, heat distributor design, grill and/or net design, and/orthe drawer design (e.g., with water or aluminum in the lower drip tray).The drawer design may have a dual purpose to cover the bottom drip traybelow the grill with water or aluminum in it. Putting water in thedrawer may be used to reduce the amount of smoke coming out because thedrippings (e.g., juice/water/grease) of the food being cooked drops intothe water so it evaporates and disappears. Also, the drawer can havealuminum placed in it, which allows the drippings to fall on thealuminum so it can easily be thrown out after use.

FIGS. 7A-7K show various designs of the express BBQs 700 a-k. Fordescriptive purposes, portions of the housing of the express BBQ, suchas the front and side panels, and/or portions of the drawers of theexpress BBQ, such as the front and rear panels and side rails, have beenremoved to show internal portions, such as the heat distributionfeatures, of the express BBQ. However, it will be appreciated that theexpress BBQs 700 a-k of FIGS. 7A-7K may have features and/or portions ofthe housing and drawer configurations as shown in other figures herein.

As shown by FIGS. 7A-7K, the express BBQ may have various designconfigurations (e.g., multiple size, frame designs, functionalabilities, etc.) to provide one or more of the capabilities as explainedfurther herein. FIGS. 7A-7G show a first set of designs of the expressBBQ 700 a-g for cooking the food 120. FIGS. 7H-7K show a second set ofdesigns of the express BBQ 700 h-k. Each of the express BBQs of FIGS.7A-7K show portions of the housing 701 including the lid 708 a and thebase 706 a (with portions removed), the drawer 702 a including the grill114 and the drip tray 116, and various configurations of the heatdistributors 704 a-k. Other features are also provided as describedfurther below. Each design may also have the “no-flip” concept with“heat (temperature/fire) control design” where there is no need to flipor touch the food 120 causing it to cook from both the top and/orbottom.

FIGS. 7A and 7B show a first design of a express BBQ 700 a, b with aheat distributor 704 a, b which functions with a dual (two) heat source(of fire and flames) with a “top and bottom” mechanism. In the versionof FIG. 7A, the express BBQ 700 a has a split grill 114′ separated intotwo portions in a dual grill (net) design. This first design focuses ona “central fire design” where the heat and temperature comes frombetween portions of the split grill 114′.

The heat distributor 704 a is positioned between the portions of thesplit grill 114′ (dual net). The heat distributor 704 a may be similarto heat distributor 504 e of FIG. 5E and includes perforated pipes 128″having a vertical portion and a lateral portion extending from thevertical portion to pass the heat therethrough. In this version, thevertical portion of the pipe 128″ is connected to a wall of the base 706a by a pipe frame support 750. Lateral portions of the pipe 128″ arepositioned above and below the grill 114′.

The heat distributor 704 a passes heat from the heat source (not shown)and out the perforations of the perforated pipes 128″ to provide heatabove and below the food 120 and a offset a distance laterally away fromthe food 120. In this position the heat is distributed above and belowthe food 120, while the heat distributor 704 a is positioned away fromthe food 120 to avoid drippings and splatter from the food 120. Whilenot shown, the heat diverters (e.g., 130 a) may be positioned about theperforated pipes 128″ to divert the heat through the cooking chamber 110as described, for example, with respect to 5E.

The express BBQ 700 a may be installed with single or multiple sets ofperforations along the perforated pipes 128″ that may have multiple(e.g., two) directions for distributing heat. The express BBQ 700 a mayalso be provided with additional perforated pipes 128 positioned aboutthe express BBQ 700 a. For example, one or more pipes 128 may bepositioned about the bottom of the grill 114′ and the others installedin the top part of the base 706 a (frame) depending on the size of thehousing 701. Both of the pipes 128″ may be connected and operating froma separate or common heat source (e.g., gas tank or propane).

The express BBQ 700 a is also provided with a heat diverter 730positioned in the lid 708. The heat diverter 730 may be positioned overthe grill 114′ to shield the food 120 from heat exiting the heatdistributor 704 a. The heat diverter 730 may be positioned about theheat distributor 704 a when the lid 708 a is in the closed position. Theheat diverter 730 may divert the heat exiting the perforated pipes 128″away from the food 120, for example, to prevent burning.

As also shown in FIG. 7A, the drawer 702 a is depicted as including thedrip tray 116 disconnected from and removable from the base 706 a bypulling handles on the drawer 702 a. The drip tray 116/drawer 702 a ispositioned below the grill 114′ to catch the drippings from the food120. Optionally, the grill 114′ may be integrally connected above thedrip tray 116 to form part of the drawer 702 a as described, forexample, in FIGS. 1A-1C.

In the version of Design 1 of FIG. 7B, the express BBQ 700 b has singlegrill 114 with dual heat distributors 704 b. Each of the dual heatdistributors 704 b are similar to the heat distributor 704 a, except thedual heat distributors 704 b are positioned about a rear wall of thehousing 701 and spaced apart about the grill 114. The dual heatdistributors 704 b each have lateral perforated pipes 128″ positionedabove and below the grill 114. The perforated pipes 128″ of the heatdistributor 704 b has a vertical portion connected to a rear wall of thebase 106 a.

While the design 1 of FIGS. 7A and 7B may be operated like a traditionalBBQ grill with heat (fire) coming from the bottom only where the foodmay need to be flipped back and forth and rotated, the express BBQ 700 amay also be operated with heat (fire) coming from both sides (e.g., topand bottom), thereby solving the issue of flipping the food(food/product) and also cutting down the cooking time because of thehigh direct level of heat to both sides. The food may be cooked inbetween both up and down sources of heat (e.g., flames of fire). Thisconfiguration may also be used to reduce the drippings (e.g.,water/juice) that come out of the food 120 and which leak to the bottomof the base 706 a and can cause smoke and burn.

This design 1 may cause the drippings that come from the top to becontrolled so the food cooks from within because of the flame is on topof the food 120. This configuration may also provide heat distributionabout the food 120 that reduces cooking time ranging anywhere from about3 to about 10 minutes without having to flip the food 120. The design 1of FIGS. 7A and 7B may also have the following features:

Part 1. One or more pipes 128 may also be assembled in the bottom of thebase 706 a. A designed lid (cover) 708 a with a heat diverter 730 may beused to prevent the heat from directly burning the food, and to helpbring out and direct the heat to an upper portion of the housing 701(top).

Part 2. The pipe or pipes 128″ connected to the gas tank/propane may belifted to go on top of and above the grill 114 to heat to the food 120from the top. This may be used to forgo flipping and/or rotating of thefood 120 because the heat (fire/temperature) cooks from the top.

Part 3. The heat diverter 730 may be a layer connected to the lid 708 ato help with the distribution of heat (to come down) as well as servinga frame protection purpose. A wider heat diverter 730 may be assembledabove the pipe or pipes 128″ similar to the heat distributor 430 ofFIGS. 4 and 5B. The heat diverter 730 may be located within the lid 708a on in a top part inside the lid 708. The purpose of this specialdesigned lid 708 a with heat diverter 730 may be to help bring a levelof heat down back to the food 120 and/or to protect the lid 708 a fromthe heat.

Part 4. Depending on the design and size of the express BBQ 700 a, b,the level of heat coming from the bottom pipe 128″ and the top pipe 128″can be different. The designs may have thicker/thinner or longer/shorterpipes 128″ in the bottom and top. Sometimes there might be more holesfor the heat to come out of the upper and/or lower pipes 128″. In otherwords, the designs may have more holes in the top pipe 128″ than thebottom pipe 128″ which will make the top part of the express BBQ 700 a,b hotter than the bottom or the other way around (e.g., bottom hotterthan the top) to provides a “temperature control” capability. Thisprocess of heat distribution may be used to perfect quality of thecooked food 120 as well as not having to rotate the food 120 or touch itwhile cooking.

Part 5. The grill 114′ that the food 120 may be place on has a “separateand dual grill (net)” one on each side of the pipes 128″. The middlepart between the portions of the grill 114′ may be empty which providesan open space above the pipe 128″ located in the bottom. This may haveseveral reasons, such as preventing the drippings coming out of the foodfrom dropping onto the pipes 128″ in the bottom which can cause smoke.Also, this placement helps keep the base 706 a and the pipes 128″ lessdirty. This design may make it easier to take out portions of the grill114′ and clean it individually. Also for smaller portions of food oneportion of the grill 114′ may be used which means the second portionremains clean and untouched.

Part 6. To keep the bottom of the grill 114, 114′ clean, a “drawerdesign” is provided to help keep the grill 114, 114′ clean. The bottompart of the base 706 a has the drawer 702 a that covers the bottom ofthe base 702 a. The drawer 702 a opens and the surface can be taken outand washed and put back in to use again. Optionally, the drawer 702 amay be opened and aluminum sheets put in the bottom so any drippingsthat drops into the drawer 702 a falls on the aluminum which can beeasily taken out and thrown away afterwards. This concept may be a wayto keep the express BBQ 700 a, b clean.

Another function of the drawer 702 a may be to put water in the drawer702 a which means the bottom part of the express BBQ 700 a, b may havewater in it so any drippings that come out while cooking can drop intothe water. This may eliminate a majority of the smoke that takes placeduring cooking because any form of dripping (e.g., fire, juice, grease,etc.) that drops down falls into the water in the drawer 702 a andevaporates and disappears, making it to have less smoke and almost nosmoke coming out. If drippings are left in a barbeque, left-overdrippings (e.g., grease) can dry up and heat up when the barbeque isturned on to cook again, and can affect the flavor and quality of thefood 120. The drawer 702 a makes it possible to keep the bottom of theexpress BBQ 700 a, b clean and free of smoke at all times, and may alsoprevent any extra smoke or past residual smells/flavors to come up.

FIGS. 7C and 7D show a second design of the express BBQ 700 c, d. Thissecond design focuses on a “walled fire design” where the heat andtemperature comes from the side walls. In the version of FIG. 7C, theexpress BBQ 700 c has single grill 114 with an upper heat distributors704 c with pipes 128 positioned along each wall of the base 706 a abovethe grill 114. In the version of FIG. 7D, the express BBQ 700 d maysimilar to the heat distributor 704 c, except that no pipe 128 ispositioned along a front wall of the base 106.

Each of the perforated pipes 128 are positioned to emit heat about anupper portion of the housing 701 above the grill 114. This design has acombination of heat surrounding the grill 114 to reduce the cooking timebecause of the level of heat and the pipe/heat design. While not shown,each of the perforated pipes 128 may have a heat diverter to pass theheat upwards towards the lid as shown, for example in FIGS. 5A and 5B.Each of the pipes 128 may be coupled to a common or separate heatsource.

Part 1. The heat distributor 704 c, d and/or pipes 128 may have a designgoing on the side walls of the lower part of the base 706 a. In otherwords, instead of heat coming from the middle as shown in FIGS. 7A and7B, heat may be coming from the sides. The design provides pipes 128along part or all of a periphery of the base 706 a (e.g., along 2-4sides). The pipes 128 may be individually connected or be one piece ofpipe connected to the heat source to bring heat for a “walled heatdesign.” The pipe 128 that is spreading heat may have perforations(holes) in the bottom and at the top to direct the heat to go both tothe bottom of the grill 114 and top part of the grill 114 to help bothsides cook without flipping the food. On the lower part of theperforations, the pipe 128 may have edges and/or heat diverters (e.g.,130 a of FIG. 5A) to help circulate the heat to the bottom anddistributing heat to the bottom of the food 120.

Part 2. The pipe 128 may be placed above the grill 114 in between thetop of the base 706 a and the upper part of the grill 114. The edge ofthe pipe 128 may be above the grill 114. Once the lid 708 a is closedthe heat diverter 730 within the top part of the lid 708 a may beprovided to control and bring the heat back down circulating to help thetop part of the food 120 cook. This design may form a “walled heatdesign” environment used to provide a faster, less or no smoke andnon-flipping process.

Part 3. The grill 114 may be a single grill that covers the entire lowerarea for food to be place on, or the dual grill 114′ (FIG. 7A) may beused. The lower bottom part of the grill 114 may be cleared becausethere is no pipe 128 in a bottom below the grill 114 so the entire grillmay be used with more space to place food. Also, the drawer 702 a may bein the bottom of the base 706 a with the drawer 702 a coming out so theuser can put aluminum or water in it.

FIGS. 7E-7F show a third design of the express BBQ 700 e, f. This thirddesign focuses on an “upper heat design” where the heat and temperaturecome from above the grill 114. In this version of FIG. 7E, the expressBBQ 700 e has single grill 114 with an upper heat distributor 704 e witha single pipe 128 positioned above the grill 114. In the version of FIG.7F, the heat distributor 704 f has a pair of pipes 128″ positioned abovethe grill 114.

The perforated pipe(s) 128, 128″ is/are positioned to emit heat about anupper portion of the housing 701 above the grill 114. The perforatedpipe(s) 128, 128″ may have a heat diverter (not shown) to pass the heatupwards towards the lid 708 a as shown, for example, in FIG. 5E (430).The pipe or pipes 128, 128″ located in the top of the grill 114 arepositioned under the “special design lid” 708 a with the heat diverter730 above the grill 114. In this design, the temperature is coming froma top of the grill 114, but optionally may or may not also have heatcoming from the bottom below the grill 114.

The lid (cover) 708 a is designed to be placed on top of the pipes 128,128″ inside the lid 708 a to help bring the heat down. This lidconfiguration may be used to reduce smoke, facilitate cleaning, andprovided flavorful cooking. Also, the bottom part may be available spacefor putting the drawer 702 a in a way to that drippings (any juice orgrease that drops) falls down into the drawer 702 a. The drawer 702 amay have capability to put water or aluminum in it for an easy to cleanconcept.

FIG. 7G show a fourth design of the express BBQ 700 e, f. This fourthdesign focuses on a “combination heat design” where the heat andtemperature comes from above the grill 114. In the version of FIG. 7G,the express BBQ 700 f has single grill 114 with the heat distributors704 d of FIG. 7D and the heat distributors 700 f of FIG. 7F.

Part 1. In this design, the upper pipes 128 use the “walled heat design”with the pipes 128 positioned along the side walls (as shown in FIG. 7D)bringing fire out from both bottom and top part of the holes which willdistribute heat to the bottom and top of the grill 114. Optionally, heatmay be coming from the bottom only of the pipes 128 (e.g., from lowerperforations) giving heat to the bottom of the grill 114.

Part 2. One pipe or multiple pipes 128″ may be located in the top partof the grill 114 (above the food 120) under the lid 708 a and heatdiverter 730. The heat may be coming from the top of the grill 114. Whenthe lid 708 a closes, the heat diverter 730 may be placed on top of thepipe 128″ inside the lid 702 a to help bring the heat back down to thefood. This design is a combination of Design #2 (e.g., FIG. 7D) andDesign #3 (FIG. 7F). This heat distribution design may be used toincrease cooking speed of the express BBQ 700 g. For example, dependingof the food 120 cooked (e.g., type, shape, etc.), the food 120, such aschunks of meat, may cook from about 2 to about 8 minutes.

Part 3. The drawer 702 a may be placed in the bottom with the capabilityof putting water or aluminum in it so any drippings drops that drawer702 a. This may eliminate extra smoke, and make it very efficient “easyto clean” concept. The drawer 702 a may be in the bottom to have minimalsmoke or no smoke in some cases. The design of heat from the“surrounding walls” by heat distributor 704 d and the “upper heatdesign” by heat distributor 704 f on top part of the grill 114 (on topof the food 120) may be used to seek faster cooking times withoutrequired “flipping or rotating the food”.

Frame Designs and Structure: As in design 1 (FIG. 7A) and design 3 (FIG.7E), different models, sizes and pipes 128, 128″ may be used. In somedesigns, the pipes 128″ instead of coming from the side (i.e., lengthdesign) may come from the back of the base 706 a (i.e. width design)with the pipe 128″ coming from the back towards the front. In otherwords, as shown in design #1 (FIG. 7A) where the pipe 128″ is comingfrom the side in “the length” of the frame it may be coming from theback part of the frame in a “width” direction (as shown in FIG. 7B).

Due to spacing and size of the housing 701, 1 or more pipes 128″ may bepositioned about the sides or back of the base 106 and face toward afront of the base 106. Also, the structure of the pipe 128″ that theheat exits in all designs can have a round or a flat shape. Depending onthe size, design, and function of the express BBQ 700 g, more or lessheat may come from the bottom or top. The same principle of “heatdistribution” may be used top to bottom. For example, one or multiplepipes 128, 128″may be positioned on top or bottom to give desired (e.g.,higher) temperature depending of the size and/or need.

The designs of FIGS. 7A-7G may be used to make the process of barbequingmore efficient with “faster cooking time” (e.g., from about 50 to about70% reduction in time) compared to conventional barbeques, such asgrills with coal positioned below an open grill. Also, the designs mayuse the ‘no-flip’ concept where the food cooks from both sides withouthaving to rotate or touch the food while cooking. Because of thedistribution and spreading of heat using the drawer system, smoke may bereduced from about 70 to about 90%, and some cases no smoke at all whileoperating. This may be due to the fact that both sides of the food arecooking at the same time and also any drippings coming out are droppingdown to the drawer 702 b which eliminates smoke. With the help of the“drawer system” the express BBQ may provide a clean and spotless processof grilling.

FIGS. 7H-7K depict additional designs of the express BBQ 700 h-k. Thesedesigns are similar to the express BBQs 700 a-g of FIGS. 700a -g, exceptwith a grill (net) drawer 702 b and a walled pipe design, and with someadditional parts which may be used to make the cooking process moreefficient and increase capabilities.

FIG. 7H shows a fifth design of the express BBQ 700 h. This express BBQ700 h has a housing 701 with the drawer 702 b extendable therefrom. Thehousing 701 has the lid 708 b with the heat diverter 730 therein, andthe base 706 b shaped to receive the drawer 702 b.

The express BBQ 700 h also has upper and lower heat distributors 704 h.The upper heat distributors 704 h include the perforated pipes 128positioned along each wall of the base 706 b above the grill 114, andlower heat distributors 704 h includes perforated pipes 128 positionedbelow the grill 114. The heat distributors 704 h may have heat diverters130 a positioned about the perforated pipes 128 (see, e.g., FIG. 5A).

In the configuration of FIG. 7H, the drawer 702 b has a grill 114 thatmay not be stationary. The grill drawer 702 b may be slidably removablefrom the base 706 b of the housing 701. The grill drawer 702 b has anintegrated grill 114 and drip tray 116. Food 120 may be placed insidethe grill drawer 702 b on the grill 114 and then slid into the housing701 so it may be cooked. The drawer 702 b may be opened to check and seeif the food 120 is cooked or not. The drawer 702 b may be opened withoutopening the lid 708 b to check on the food 120. The lid 708 b mayoptionally be open if desired.

The drawer 702 b and the housing 701 may be shaped to allow the food 120to be checked without exposing the heated environment inside the housing701. Because the drawer 702 b comes out while the housing 701 remainsclosed, heat, smoke, and splatter from the food 120 is retained insidethe housing 701. The grill 114 may have the functionality to go in andout with the grill drawer 702 b. So that the food 120 may be placed tostart cooking, the drawer 702 b may be opened, the food 120 placed onthe grill 114, and the grill 114 slid back into the base 706 b. Once thefood 120 is cooked, the drawer 702 b may be opened to take the food 120out and then the drawer 702 b slid back in.

The drawer 702 b may be used to help keep the express BBQ 700 h clean.The drip tray 116 of the drawer 702 b is located in the bottom with thegrill 114 connected to the drip tray 116 so that once the drawer 702 bis opened, the drip tray 116 opens up as well with it. In this case,while removing or checking on the food 120, the drippings from the food120 may fall into the drip tray 116 and/or the bottom drawer 702 b andnot the ground. A net 738 is also provided in the drawer 702 b similarto the nets 338 of FIGS. 3A and 3B.

The drawer 702 b has handles 725, and front and rear panels that connectthe top and bottom portions of the drawer 702 b (e.g., the grill 114 andthe drip tray 116) together so they open together at the same time. Forclarity, front panel 724 a is shown, but the rear panel is not. Thisdrawer 702 b can be used with the express BBQs 700 h of FIG. 7H and/orany other versions of the express BBQs herein.

The express BBQ 700 h also has a two-story concept. One section of theheat distributor 704 h (e.g., lower pipes 128) may give heat and help tocook the food from the bottom and the upper section of the heatdistributor (e.g., upper pipes 128) from the top. The base 706 b mayhave a protective wall lining the base 706 b. The wall of base 706 b asshown in FIG. 7H may be taller for positioning the pipes 128 below a topedge of the base 706 b, for example, in this case the pipes 128 are on amiddle part of an upper portion of the base 706 b below a top edge ofthe base 706 b and above the grill 114.

When the lid 708 b is opened, the upper pipes 128 may be lower(recessed) out of the reach and placed a little deeper (lower) andprovided with the heat diverters 130 a (FIG. 5A) which act as aprotective cover. These protective covers may be positioned about theperforated pipes 128 above the drawer 702 b and about the surroundingwalls of the base 706 b. The upper pipes 128 may be surrounded insidethat base 706 b, with the lid 708 b above this base 706 b. The heatdiverters 130 a may form a protective wall which can be used in alldesigns herein to provide a more protective environment.

The lid 708 b may have a shallow depth (or height between a top andbottom) and may be designed in a way that a portion of the base 706 b isopen. In the FIGS. 7A-7G, the walls of the base 706 a are the sameheight to meet a bottom of the lid 702. In FIGS. 7H-7K, the front of thebase 706 b is shorter than the sides rear. The lid 708 b has longerfront to meet a top of the shorter front of the base 706 b. In this lid708 b, the heat diverter 730 is also used to bring back down the heat tothe food 120 (and it may still be connected to the lid 708). This lid708 b can be used in the other designs herein (e.g., FIGS. 7A-7G).

Another difference between FIGS. 7A-7G and 7H-7K relates to the positionof the bottom pipes 128 of the heat distributors 704 a-k. In FIGS.7A-7G, the lower pipes are in the middle (center) of the base 706 a. InFIGS. 7H-7K, the pipes 128 of the heat distributor 704 h are along thesurrounding walls of the base 706 b in a walled pipe design so the lowerpipes 128 are installed below the grill drawer 702 b. The number ofpipes on the bottom can be on 2, 3, 4 walls, depending on the size ofthe base 706 b. Having the pipes 128 connected to the side walls of thebase 706 b may help to avoid the drippings falling on the pipes 128during cooking, and instead falling into the drip tray 116 of the grilldrawer 702 b through an area in the middle of the base 706 b that isempty. This can help and eliminate smoke because the middle is empty anddrippings from the food 120 while cooking is not dropping on the pipes128 and instead it is going directly into the drip tray 116 of the grilldrawer 702 b. The bottom walled pipe design can be used in any of thedesigns.

Another difference, from the design of FIGS. 7A-7G is the position ofthe top pipes 128 of the heat distributers 700 a-g. In FIGS. 7A-7B, thetop pipes 128 are connected to the walls of the base 706 a above thegrill 114. In FIG. 7H, the drawer 702 b places the heat above the grill114 in the walled pipe design similar to the bottom pipes 128 asexplained in the previous section. In this case, there is a distancebetween the grill 114 and the upper pipes 128. The pipes 128 are placedin the middle of our the protective wall of the base 706 below the verytop edge of the base 706 b. These upper pipes 128 have the purpose tobring heat to the top of the grill 114. The lid design having the heatdiverter 730 located inside the lid 708 b brings the heat back down tothe food 120 so the top of food 120 is cooked. In this case, the food120 is being cooked from both sides at the same time with the help ofthe lower pipes 128 and the upper pipes 128. The number of pipes on topcan be 2, 3, 4 depending on the size of the grill 114. This upper pipe128 configuration can be used in any of our designs 1-5.

Other difference in the fifth design of FIG. 7H is net (mesh) 738 in thelid 708 b. This net 738 may be similar to the net 438 of FIG. 4. Theprevious lid design of FIGS. 7A-7 g was a without a net. In other words,in this new design the lid 708 b has the net 738 within the lid 708 b.When the lid 708 b is closed and ready for operating, the lid 708 b maybe located on the top of the food 120 and has the purpose of bringingheat back down to the food 120. The purpose of the net lid 702 a is tocontrol the heat from the top so if the heat is stronger, weaker, etc.it won't burn the food 120 and there may be balance in cooking process.These nets 738 may have different designs and sizes depending on theactual grill 114 size and model. The focus and purpose of the net 730 bmay remain the same, which is to distribute heat properly to the food soit cooks to perfection. This net design can be added to any of thedesigns.

Another addition is the heat diverters 130 a that act as fire protectionsystem covers. These heat diverters 130 a may be placed on top of theupper pipes 128 (see, e.g., FIGS. 5A-5E) to make it more safe and tocontrol and direct the heat. For safety, once you open the lid 708 b,the pipes 128 may be covered for protection so it won't be naked and outin the open. The shape and design of the heat diverters 130 a may beconfigured to distribute the heat to the lid 708 b to enter the net 738so the heat may be brought back down to help and cook the food 120. Thenet design can be used in any of the designs.

FIG. 7I shows a sixth express BBQ 700 i with mixed upper pipes 128″ andlower pipes 128. FIG. 7I may be similar to FIG. 8H, except that theupper pipes 128″ of the fifth design of FIG. 7H are moved from the wallsin the walled pipes design to another location. In the design of FIG.7I, the upper pipes 128″ are have portions extending laterally over thetop of the grill 114 (similar to FIG. 7B) for giving heat from top tobottom. The lower pipes 128 are in the bottom similar to FIG. 7H, withan additional front pipe 128. The pipes 128, 128″ may be connected to acommon heat source as shown. The number of pipes 128 can be, forexample, 2 or 3.

FIG. 7J shows a seventh express BBQ 700 j with combined upper and lowerpipes 128, 128″. The upper pipes 128 of FIG. 7J is similar to those ofFIG. 7H. The lower pipes 128 are similar to the bottom pipes 128 ofDesign #1 of FIGS. 7A and 7B, with the pipe placed in the middle of thebase 706 b. The lower pipes 128″ extends along a middle part of thebottom of the base 706 b, and is connected to the upper pipes 128 forgiving heat from top to bottom.

FIG. 7K shows an eighth express BBQ 700 k with combined upper and lowerpipes 128, 128″. FIG. 7K is similar to FIG. 7H, except with the lowerpipe 128 along the sides of the base 706 (a no lower pipe 128 on therear of the base 706). Additional upper pipes 128″ are also providedabove the grill 114 and extend laterally over the grill 114 similar tothe upper pipes 128″ of FIG. 7G. The upper and lower pipes 128 areconnected to the lateral pipe 128″ along the back wall of the base 706b. In this eighth design, three levels of heat and pipes 128, 128″ areprovided including the walled upper and lower pipes 128 in the top andbottom of the base 706 b (above and below the grill 114) similar to FIG.7H. The additional pipes 128″ are positioned on the top above the grill114 with the pipes 128″ coming from the top and giving heat from top tobottom as in the design 1 of FIGS. 7A and 7B. In other words, the toppart of the pipes 128 in design 1 of FIG. 7A may be added to this eighthdesign.

Example Multi Express BBQs (Design 9)

FIGS. 8A-8B show a multi express BBQ 800 a, b in a multiple (ormulti-frame or dual/triple frame) configuration which divides the grillinto multiple (e.g., two or three) different sections. This multipleframe configuration may be used with a walled pipe frame and/or smokerdrawer concepts described herein. In this ninth design, medium and largesized grills 114 have been divided into two or three sections as ifthere were two or three different grills combined within one housing 801a, b. In a medium design, two sections (or bases 806) are provided. In alarger sized design, three or more sections (or bases 806) are provided.A divider wall 760 is positioned between the grills 114 to separate eachbase 806 within the housings 801 a, b.

As shown in FIG. 8A, the pipes 128 are connected with the heat comingout of them, and are installed on the walls of the base 806. Two pipes128 are shown on each wall, one pipe in the bottom and one on the toppart which is above the food 120 and the grill 114. A total of fourpipes are shown in each base 806, two on the wall on the left and two onthe wall on the right.

The middle part of the base 806 between the pipes 128 is empty so thedrippings from the food 120 fall away from the pipes 128 with the heatis coming out of them. One purpose of this may be so that one pipe 128in the base 806 cooks the bottom part of the food 120 and the other pipe128 which is on top heats up the top of the food 120 and cooks the top.The heat from both sides allows cooking so that there is no need to flipthe food 120 (i.e., making this a “non-flipping” express BBQ 800 a. Thedivider wall 860 may also have one pipe 128 in the bottom and one pipe128 on the top. In other words, four pipes 128 are in each of the bases806.

As shown in FIG. 8B, a smoker pipe 828 may also be provided on the backwall of the base 806 with a “smoker drawer” 862 on top of it. Thepurpose of this pipe 828 and smoker drawer 862 is for the user to beable to put wood (and/or wood pallet) in it so the express BBQ 800 b canbecome a smoker as well. Once the pipe 128 is turned on, then it willheat up the smoker drawer 862 which is above the pipe 128 and burn thewood. The smoke that is created may make that particular base 806 into asmoker. In other words, multiple (e.g., 2 or 3) independent bases 806are provided in one housing 801 a, b. The base 806 has at least twocooking pipes 128 on each wall, and may also have one pipe on the backwall which has the purpose of making part or all of the express BBQ 800b operate as a smoker.

Each of the bases 806 may have different configurations to allow cookingmultiple (e.g., 3) different kinds of meals in one cooking session. Forexample, one base 806 may have chicken, another base 806 may have beef(e.g., a burger or steak), and yet another base 806 may have ribs beingsmoked at the same time. Each base 806 may has its own controller forindividual heat settings.

The lid 808 may include multiple (e.g., two or three) independent doors,or it can have one large single lids 808 opens and closes as one piece.The express BBQs 800 a, b of FIGS. 8A and 8B may also include thefeatures of the other express BBQs herein (e.g., where the heat isdistributed from top (to cook the top of the food) and bottom (to cookthe bottom of the food)).

The bases 806 within the housing 801 may be used independently. Whilelarge grills may be used for cooking, a portion of the multi-grilldesign may be used for cooking smaller portions of food 120 on a smallerpart of the grill 114 without heating up the entire housing 801. Byusing one of the independent grills 114 within one base 806 rather thanthe whole housing 801, this may save on fuel usage and make for aneasier cleaning process since only one base 806 is used. Also, variousfoods 120 may be separated into different bases 806 and be cookseparately. For example, all chicken can be in one base 806 and all thebeef (steak) in the other base 806 cooking separately. This way, thesmell of both foods won't be mixed up and cooking time for each of themcan be set accordingly.

Also, the separate bases 806 may be used to assure that sufficient heatis generated by the heat distributors around the grill 114. The base 806may be sized to conform to the heat generated by the heat distributersin the cooking chamber 110. The base 806 may need to be small enough toposition the heat distributors in a location about the grill 114 suchthat sufficient heat is distributed within the housing 801 to cook thefood.

In this ninth design, the pipes 128 may be arranged similarly to thefifth design of FIG. 8H with a total of four pipes 128 along the sidewalls of the base 806 (e.g., two pipes 128 on the top and two pipes 128on the bottom. In other words, the walled pipe design of FIG. 7H may bein the bottom and the walled pipe design of FIG. 8A, B on the top. Also,in some designs, the drawer 702 b of FIGS. 7H-7J may be used to allowthe drawer 702 b to be pulled out with the food 120 to check on the food120 or to place or take out the food 120 and slide it back in. Somedesigns may have one single drawer 702 b that comes out of all of thebases 806 together, and in some may have independent drawers 702 b foreach base 806 (i.e., different smaller drawers 702 b for each base 806(see, e.g., the food drawer 702 b of FIG. 7H—the fifth design).

Like the fifth design of FIG. 7H, the lid 808 may have the net 738 tobring heat back down to the food 120. Also, in some designs, themultiple (e.g., double or triple) bases 806 may be designed differentlywith different pipe configurations. This means that each express BBQ 800a, b may have different designs in the bases 806. For example, onehousing 801 may have two or three designs at the same time. This maybecause two or three bases within one housing 801 have differentconfigurations. For example, the eight design of FIG. 7K with its pipeconfiguration may be in one base 806 and the first design of FIG. 7A or7B with its pipe configuration may be in another base 806 on the otherside of the divider wall 860. This provides multiple configurations inthe same express BBQ 800 a, b, each with individual configurations.

The lid 808 may open as one big door that opens the entire housing 801and all of the bases 806. The lid 808 may have wall separators (notshown) which, once the lid 808 closes, further separate base 806. Also,one of the bases may have a charcoal design as is described further withrespect to FIG. 9. This may provide the ability to use one or more ofthe bases 806 for charcoal cooking as well.

Features of all the designs herein, such as drawer, pipe, net, and/orany other features described herein may be combined as desired toprovide a BBQ system that allows for two and three versions in one.Portions (e.g., bases 806) of the multi express BBQ 800 a, b may beindependent and may be designed differently. This provides the multiexpress BBQ 800 a, b with multiple capabilities, thereby providing notjust one, but two or three in one system.

Example Charcoal Express BBQs (Design 10)

FIGS. 9A-9B describe a charcoal configuration of the express BBQ 900 a,b. This tenth design includes a housing 901 with a base 906 and lid 908and one or more split grills 114″. This version also includes a charcoaltray 964 positioned below the split grills 114″ and in a space betweenthe split grills 114″. While not shown, the base 906 may optionally beprovided with drawers as shown in the other examples herein.

For this charcoal design, similar principles of other versions of theexpress BBQs 700 a-k are used with charcoal. This system distributes theheat of the charcoal to both side of the food 120 so that rotationand/or changing sides of the food 120 is not required because it iscooking both sides at the same time. This version includes theno-flipping, an reduced smoke capabilities, increased/dual (e.g.,upper/lower) heating, easy cleaning, captured drippings, and otherconfigurations described herein. This version also reduces fuel, in thiscase charcoal, and may include the multi-grill configuration of FIGS.8A-8B.

In this tenth design, the charcoal tray 964 is located in the bottompart of the base 906 below the grill 114″. This charcoal tray 964 has along narrow shape located in the middle of the base 906. Charcoal (e.g.,conventional briquettes) is placed inside this charcoal tray 964. Thecharcoal tray 964 is positioned a distance from the front and the backwall of the base 906 with empty space therebetween (e.g., on both sidesof the charcoal tray 964). This charcoal tray 964 is connected toopposite walls (e.g., between the side walls) of the base 906.

Above the charcoal tray 964 is the grill 114″ which the food 120 may beplaced on. The grill 114″ is in the split grill design of FIG. 7A, withone portion in the front and one in the back. The space in between theportions of the grill 114″ is empty. This empty space is above thecharcoal tray 864. In other words, under both portions of the grill 114″is empty space so that when the food 120 is cooking the drippings do notdrop into the charcoal tray 864 or onto the charcoal. This may eliminatethe smoke and keeps the charcoal fresh and hotter in temperature.

On the lid 908, lid dividers 966 a, b may be provided to separateportions of the lid 908. The lid divider 966 a is positioned in a middleof the lid 908 going side to side. When the lid 908 closes, the liddivider 966 a may come down and pass between the portions of the grill114″ and into the charcoal tray 964. The charcoal tray 964 may beseparated by the lid divider 966 a into two portions. This way the heatthat is going up may be divided into two sections, one in a frontportion of the base 906 about a front portion of the grill 114″ andanother in a rear portion of the base 906 about a rear portion of thegrill 114″. Heat may be controlled from the base 906 to the top of thefood 120 by the design of the lid divider 966 a installed on the lid908.

As shown in FIG. 9B, the charcoal tray 964 may be used in a housing 901with multiple bases 906. The charcoal tray 964 may also be divided intwo sections to allow for cooking smaller amounts of the food 120 in onesection without heating up the other section. Also, only a portion ofthe charcoal tray 964 in the base 906 may need to be filled, rather thanthe entire area in the base 906. Additionally, because the charcoal tray964 is long and narrow, it may require less amount of charcoal. Thecharcoal tray 964 may be placed in brackets connected to the side walls(not shown) so the user can bring it closer to the top or bottomdepending on how close they want the heat to be to the grill 114″ and/orthe food 120.

As also shown in FIG. 9B, the lid divider 966 b may be positioned in acenter of the lid 908 in a vertical direction, meaning from front toback. This lid divider 966 b may be in a size that can pass through thegrill 114″ when the lid 908 is closed. The lid divider 966 b may dividethe charcoal tray 964 into two sections left and right. The lid divider966 b may connect to a base divider 960 in the base 906 to divide thehousing 901 into two sections. Like the multi-express BBQs 800 a, b ofFIGS. 8A and 8B, the dividers 960, 966 a, 966 b may be used to separatethe base 906 and/or housing 901 into sections for cooking smallerportions and using charcoal in one section of the housing 901. The lid908 may also have the net 738 of FIG. 7A-K.

To maintain a clean base 906, the housing 901 may have a drainage systemas in FIGS. 1C and 2. During cooking, the drippings fall into the base906 (and/or drip tray 116—FIGS. 7A-7J) away from the charcoal to preventflames, smoke and burning of the food 120. The charcoal tray 964 may beplaced in the center between and away from the grills 114″ so that thedrippings drop into the bottom part of the base 906 and not on thecharcoal tray 964. The base 906 may be shaped to direct the drippings tothe side and into a disposal box 936. The disposal box 936 is placedunder the base 906. An area of the base 906 directs the drippings whilecooking into the disposal box 936. Once the charcoals need to bedisposed, the charcoal tray 964 and a portion of the base 906 on top ofthe disposal box 936 may be bent/tilted to cause the charcoal to fallinto the disposal box 936. This may be used to keep the base clean andgrease free, and to allow removal of the disposal box 936 to empty itout by simply lifting one side.

The express BBQ 900 a, b may be provided with other features, such as afood temperature (or thermometer) system that detects food temperaturedigitally with the need to open the lid 902 to check on the food. Withinthe base 906, the grill 114″ may have a high quality bimetal oven safethermometer (not shown) which may measure the temperature of the food120 so the best results are achieved every single time. The thermometermay have a long tube frame going on top of the cooking net and theactual gauge of the screen may come out on the outside next to thetemperature knobs. Once the food 120 is placed on the grill 114″ tocook, the food 120 may be placed on the thermometer tube so essentiallythe tube pokes a hole into the food 120 so the tube of the thermometeris in the middle of the food 120 while cooking. This may be used to seethe inside temperature of the food while it's cooking.

Depending on the size of the housing, 1 or more thermometers may beprovided. For example, in the eighth design of FIG. 7K, 1 to 2thermometers may be provided in each base 906 so that each base hasindependent measuring systems. Timers may also be provided. When thetemperature of the food reaches a certain level, the heat may beadjusted (e.g., lowered and/or turned down) or an alarm system may beactivated to notify the user.

Example Combination Express BBQs (Design 11)

FIGS. 10A and 10B show another version of the express BBQ 1000 includingmultiple features described herein. This eleventh design shows a housing1001 with a lid 1008 and base 1006, and with a two part drawer 1002 withfront and rear 1024 a, b, grill 114, and drip tray 116 similar to thoseof FIGS. 7G-7K. This combination also includes heat distributors 1004a-d which may be similar to the heat distributors 504 a of FIG. 5A (seealso the top walled pipe design of FIG. 7H), 504 d of FIG. 5D (see alsothe bottom walled pipe design of FIG. 7H), 504 e of FIG. 5A (see alsothe lateral pipe design of FIG. 7G), and 430 of FIG. 4 (see also the liddesign of FIGS. 7G-7K7H), respectively.

FIGS. 10A-10B also show addition electrical heat distributors 1004 e.This electrical heat distributors 1004 e may be a conduit, such as aheat coil, positionable in the base 1006. As shown, the electrical heatdistributors 1004 e is positioned along the wall of the base below theheat distributors 1004 a, b. The electrical heat distributors 1004 e mayoptionally be connected by a plug to an electrical outlet for power,and/or to controls for selectively varying the heat generated therefrom.Depending on the operation, one or more of the heat distributors 1004a-d may be used alone or in combination with one or more of the heatdistributers 1004 e.

As also shown in this view, the base 1006 may be provided with verticalposts 1070 on each side of the front 1024 c of the base 1006. Thevertical posts 1070 to support portions of the flowline that couple tothe heat source 126. The vertical posts 1070 have upper dials (orcontrols) 1072 a coupled to upper heat distributors 1004 a, c forselectively adjusting heat flow therethrough. Lower dials 1072 b arecoupled to the lower heat distributors 1004 b for selectively adjustingheat flow therethrough. The flowlines as schematically depicted asextending from the posts to the heat source 126 supported on the base1006. Other features described herein may also be used with the expressBBQ 1000.

FIGS. 7A-10B show various features usable with the express BBQ. As alsoshown, various combinations of these features may be provided.Additionally, variations in the shapes, sizes, arrangements, order, etc.may be provided.

The above description is illustrative of the preferred embodiment andmany modifications may be made by those skilled in the art withoutdeparting from the disclosure whose scope is to be determined from theliteral and equivalent scope of the claims that follow.

While the embodiments are described with reference to variousimplementations and exploitations, it will be understood that theseembodiments are illustrative and that the scope of the inventive subjectmatter is not limited to them. Many variations, modifications, additionsand improvements are possible, such as various combinations of thefeatures and/or methods described herein.

Plural instances may be provided for components, operations orstructures described herein as a single instance. In general, structuresand functionality presented as separate components in the exemplaryconfigurations may be implemented as a combined structure or component.Similarly, structures and functionality presented as a single componentmay be implemented as separate components. These and other variations,modifications, additions, and improvements may fall within the scope ofthe inventive subject matter.

What is claimed is:
 1. An express barbeque for cooking food, comprising:a housing comprising a base and a lid with a cooking chamber definedtherein, the base having a front and a rear with sides therebetween; agrill positionable in the base to support the food, a food splatter areadefined about the grill; and heat distributors positioned about thecooking chamber offset laterally from the food splatter area, each ofthe heat distributors comprising a perforated pipe and a correspondingheat diverter, each of the perforated pipes shaped to receive heat froma heat source and having the corresponding heat diverter positionedthereabout to pass the heat from the perforated pipe through the cookingchamber whereby cooking of the food is facilitated.
 2. The expressbarbeque of claim 1, further comprising a cooking drawer slidablypositionable in the housing, the cooking drawer comprising the grill anda drip tray, the grill connected a distance above the drip tray byspaced apart front and rear walls.
 3. The express barbeque of claim 2,wherein at least one of the lid and/or the drawer comprises a netpositionable about the grill.
 4. The express barbeque of claim 1,wherein the grill comprises grill portions with a grill spacetherebetween.
 5. The express barbeque of claim 1, wherein the perforatedpipes are positioned along the sides of the base.
 6. The expressbarbeque of claim 1, wherein the perforated pipes are positioned alongthe front, rear, and/or sides of the base.
 7. The express barbeque ofclaim 1, wherein the perforated pipes extend laterally from the baseabove, below, and/or between portions of the grill.
 8. The expressbarbeque of claim 1, wherein each of the perforated pipes hasperforations along one or more sides and/or a top of the perforatedpipe.
 9. The express barbeque of claim 1, wherein the heat distributorscomprise a lid heat diverter, an upper pipe heat diverter, a lower pipeheat diverter, and a lateral heat diverter.
 10. The express barbeque ofclaim 1, wherein the heat diverters have a sidewall with a heat channeltherethrough, the heat diverters having an inlet positionable aboutperforations in the perforated pipe and an outlet a distance from theinlet.
 11. The express barbeque of claim 1, wherein the base has a dripoutlet and wherein the express barbeque further comprises a dripreceptacle in fluid communication with the drip outlet.
 12. The expressbarbeque of claim 1, wherein the housing comprises multiple bases and adividing wall separating the multiple bases.
 13. The express barbeque ofclaim 10, wherein the multiple bases are the same or different.
 14. Theexpress barbeque of claim 1, wherein the multiple bases are operableindependently or together.
 15. The express barbeque of claim 1, furthercomprising a charcoal tray positioned in the base.
 16. The expressbarbeque of claim 15, wherein the grill comprises grill portions with agrill space therebetween, the charcoal tray positioned below the grillspace, and wherein the lid comprises a charcoal divider, the charcoaldivider separating the charcoal tray when the lid is in a closedposition.
 17. The express barbeque of claim 1, wherein the heat sourcecomprises one of propane, gas, charcoal, electricity, infrared, andcombinations thereof.
 18. An express barbeque for cooking food,comprising: a housing comprising a base and a lid with a cooking chamberdefined therein; a cooking drawer slidably retractable from the housing,the cooking drawer comprising an upper grill and a lower drip tray, thelower drip tray connected below the grill to catch drippings therefrom;and heat distributors positioned about the cooking chamber, each of theheat distributors comprising a perforated pipe shaped to receive heatfrom a heat source and a heat diverter positioned about the perforatedpipe to pass the heat from the perforated pipe through the cookingchamber whereby cooking of the food is facilitated.
 19. The expressbarbeque of claim 14, wherein the cooking drawer is slidablypositionable about the housing through a front of the base, the front ofthe base positioned between a front wall and a rear wall of the cookingdrawer.
 20. The express barbeque of claim 14, wherein the cookingchamber remains sealed when the cooking drawer is in an open or closedposition.
 21. The express barbeque of claim 14, wherein the perforatedpipes are in fluid communication with each other or are independentlyconnected to the heat source.
 22. The express barbeque of claim 14,wherein the perforated pipes are adjustably positioned about the base.23. A method of assembling an express barbeque, comprising: providing ahousing with a cooking chamber therein; placing a grill in a housing,the grill having a food splatter area thereabout; and placing a heatdistributor in the housing a distance laterally offset from a splatterarea, the placing comprising positioning perforated pipes within thecooking chamber and a heat diverter about the perforated pipe forpassing heat from a heat source through the cooking chamber.
 24. Themethod of claim 19, further comprising slidably positioning a cookingdrawer about the housing and placing the grill in the drawer such thatthe grill is retractable from the housing while keeping the cookingchamber closed.